Yogurt and strawberry
YOGURT SOFT CREAM
Hydrate the gelatin in its water. Melt the sugar with the gelatin, the yogurt powder and a little of creamy yogurt. Once melted, pour this mixture with the remained creamy yogurt , mix well and when the mixture reach the 35° add the heavy cream.
Soak the gelatin in cold water. Melt a little of the strawberry purèe with the sugar and the gelatin, mix it to the remaining purèe with the juice and the lemon peel. Pour in a mini semisphere silicone mould and deep-freeze..
ALMOND SOFT SPONGE CAKE
Whip the eggs with the almond flour, the icing sugar and the vanilla for almost 20 minutes. Meanwhile sift the flour twice and melt the butter. When the mixture will be whipped add the flour and the butter (previously mixed with a little of whipped eggs). Add the egg whites whipped with the sugar. Spread the mixture at 5 mm and bake at 210°C for 10 minutes. When baked, put quickly in the blast chiller.
ALMOND AND CITRUS COOKIE
Knead all the ingredientstogether and leave to cool in the fridge for a night. The day after, grate the mixture and bake at 160°C for 20 minutes.